I’ve come a little bit late to collards. I currently reside between the International District and the Central District in Seattle, WA. This has opened up a whole new world of foods that I was unfamiliar with. I’d often walked by the collard greens and considered them but never took the plunge. A woman from Kenya in my swimming class shared her recipe with me. This is great for a quick meal with some crusty bread or as a side dish. I thought I’d pass it along, inexpensive and incredibly high in iron it has become a bit of a standby for me in recent months. It is incredibly important to pay additional attention to your nutritional health when training for an endurance event such as a marathon. That said, I’ll happily eat this in the more sedentary months soon to come. This recipe isn’t at all exact but more of a framework…Enjoy!
Sauteed Collard Greens:
- 1/2 bunch Collard Greens cut from stems and sliced into long strips (approx. 3 inches wide)
- 4 slices red onion
- a generous pour of extra virgin olive oil
- 2 cloves garlic (use less if you’d like, I am notoriously heavy on the garlic)
- 1 Roma or other good quality tomato, chopped coarsley
- dash sea salt
- dash pepper
In a wok heat olive oil over medium heat and add onion slices. Saute until golden and add collards. Sautee stirring frequently until wilted and soft enough to eat, roughly 10-15 minutes. Add garlic, salt, & pepper; cook 2 minutes more. Turn off heat and add tomato. Enjoy!
Prep time 20 min.
Serves one as main dish, two as side dish